Gluten Free Pumpkin Bread Recipe

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My Gluten Free Pumpkin Bread recipe is easy to make with simple ingredients. It’s the perfect treat to enjoy with a cup of coffee in the fall or any time of year.

Gluten free pumpkin bread being sliced on a white serving platter.

If you’re new to gluten-free baking, quick breads are one of the simplest baked goods to start with. They usually turn out great as long as you have a good recipe.

My homemade pumpkin bread recipe is tested with and approved by my family. Everyone loves the pumpkin flavor, delicious blend of spices and moist crumbs this recipe produces.

If you’ve been searching for the best gluten-free pumpkin bread recipe for your family, give my easy recipe a try. You’ll want to make it every year!

Ingredients

Ingredients for gluten free pumpkin bread measured out in bowls.
  • 1 ¾ cups of gluten-free all-purpose flour
  • 1 teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ¼ teaspoon of sea salt
  • 2 teaspoons of ground cinnamon
  • 2 teaspoons of pumpkin pie spice
  • 3 large eggs
  • ¾ cup of brown sugar
  • ½ cup of granulated sugar
  • 1 cup of canned pumpkin puree
  • ½ cup of melted butter
  • ¼ cup of milk
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of coconut oil

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Loaf pan
  • Cooling rack

By the Numbers: How to Make Gluten Free Pumpkin Bread

Follow these simple step-by-step instructions to learn how to make the best pumpkin bread that’s gluten free and delicious.

Step 1: Preheat Oven

Preheat oven to 350°F and grease a loaf pan with coconut oil.

Loaf pan greased with coconut oil.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together 1 ¾ cups of gluten free flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ¼ teaspoon of sea salt, 2 teaspoons of cinnamon and 1 teaspoon of pumpkin pie spice.

Warm spices being whisked into gluten free flour in a glass mixing bowl.

Step 3: Combine Sugar and Eggs

In another bowl, whisk together 3 large eggs, ¾ cup of brown sugar and ½ cup of white sugar.

Eggs and sugars being whisked together.

Step 4: Add Pumpkin, Butter, Milk and Vanilla.

Once combined, whisk in 1 cup of canned pumpkin puree, ½ cup of melted butter, ¼ cup of milk and 2 teaspoons of vanilla extract.

Pumpkin, butter and vanilla whisked into egg and sugar mixture.

Step 5: Combine Dry and Wet Ingredients

Slowly mix the dry ingredients into the wet ingredients until well combined and smooth. It should be thick.

Wet and dry ingredients whisked together for gluten free pumpkin bread batter.

Step 6: Pour Batter Into Pan

Transfer the pumpkin bread batter from the mixing bowl to the prepared loaf pan.

Pumpkin bread batter in a loaf pan.

Step 7: Bake Pumpkin Bread

Bake for 50-60 minutes, or until a toothpick comes out clean when placed in the center of the loaf.

Baked loaf of pumpkin bread in a loaf pan.

Step 8: Cool Loaf

Let the bread cool in a pan for about 5 minutes, then transfer to a cutting board or cooling rack.

Loaf of pumpkin bread on a cooling rack.

Step 9: Serve GF Pumpkin Bread

For best results let the loaf cool for at least 10 minutes before slicing and serving.

Slices of gluten free pumpkin bread on a rectangular serving platter.

Tips for Making this Gluten Free Pumpkin Bread Recipe

Answers to all of your questions about making the best gluten free pumpkin bread, including tips and substitution ideas.

Mix-Ins?

You can add up to 1 cup chopped nuts, chocolate chips, pumpkin seeds or other add-ins to this GF pumpkin bread.

Dairy free option

To make a gluten and dairy free pumpkin bread, simply replace the butter with coconut oil and use your favorite dairy free milk alterative like homemade almond milk.

If you want a fully vegan loaf, you can also replace the eggs with flax eggs.

Best gluten-free flour blend

I most often make this gluten-free pumpkin loaf with Bob’s Red Mill 1 to 1 flour. However, it should work with most gluten-free flour blends as long as they contain xanthan gum. Some of the blends that are heavier in starches like Cup4Cup may need a bit more milk to reach the same texture.

Ok to use homemade pumpkin puree?

While I most often use canned pumpkin so I get consistent results, you can also use your own homemade pumpkin puree in this recipe. If it’s thicker or thinner than canned pumpkin by much, the texture of the loaf may be slightly different.

Storage tips

Once the pumpkin loaf is cooled to room temperature, you can place it in an airtight container or wrap it plastic wrap. It will last for about 2 days on the counter or 4 days in the fridge.

It can be frozen once completely cooled. Wrap the loaf with plastic wrap, then aluminum foil and place in a freezer bag. It can be frozen for up to 2 months.

Free gluten free baking guide

If you like this recipe and want to get better at gluten free baking, sign up to receive my 7 Secrets to Gluten Free Baking.

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3 slices of homemade gluten free bread on cutting board.

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More gluten free bread and muffin recipes

If you love this gluten free pumpkin loaf, try some of these other gluten-free breads and muffins:

Gluten free pumpkin bread sliced and served on a white serving platter.

Gluten Free Pumpkin Bread

Learn how to make the best gluten-free pumpkin bread in this easy gluten free recipe. It’s moist, delicious and has plenty of pumpkin spice for the perfect fall treat.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Recipe Servings: 8

Ingredients

Equipment

Instructions

  • Preheat oven to 350°F and grease a loaf pan.
    Loaf pan greased with coconut oil.
  • In a large bowl, whisk together the flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice.
    Warm spices being whisked into gluten free flour in a glass mixing bowl.
  • In another bowl, whisk together the eggs, brown sugar and granulated sugar.
    Eggs and sugars being whisked together.
  • Once combined, whisk in the canned pumpkin, melted butter, milk and vanilla extract.
    Pumpkin, butter and vanilla whisked into egg and sugar mixture.
  • Slowly mix the dry ingredients into the wet ingredients until well combined and smooth.
    Wet and dry ingredients whisked together for gluten free pumpkin bread batter.
  • Transfer the thick batter to the prepared bread pan.
    Pumpkin bread batter in a loaf pan.
  • Bake for 50-60 minutes, or until a toothpick comes out clean when inserted into the middle of the loaf.
    Baked loaf of pumpkin bread in a loaf pan.
  • Let the bread cool in a pan for about 5 minutes, then transfer to a cutting board or wire rack.
    Loaf of pumpkin bread on a cooling rack.
  • Let it cool for at least 10 minutes before slicing.
    Slices of gluten free pumpkin bread on a rectangular serving platter.

Nutrition Information Per Serving

Calories: 365kcal | Carbohydrates: 56g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 335mg | Potassium: 161mg | Fiber: 4g | Sugar: 35g | Vitamin A: 5225IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg

More Delicious Fall Recipes

7 Secrets to Gluten Free Baking

Everything you need to know to get started with gluten free baking.

3 slices of homemade gluten free bread on cutting board.

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